Thursday, August 27, 2015

Ravioli Lasagna

I came up on this recipe at the blog Peaceful Parents, Confident Kids and made it that night, it just looked so good and easy!  You don't even have to cook the ravioli first.  Best of all, it turned out REALLY well.  My lasagna loving husband said he liked it better than regular lasagna, which is saying a lot.  I was worried it may end up a little watery from all the raw spinach, but the ravioli absorbs all the excess liquid very nicely and the entire thing is just divine.
 Ravioli Lasagna
1 lb ground beef
1 26 oz jar/can prepared spaghetti sauce (it doesn't have to be fancy, I used Hunt's Four Cheese)
about 20 oz uncooked, refrigerated cheese ravioli
3 C grated mozzarella
1/3 C grated parmesan
4 oz raw baby spinach
Grease 9 by 13 dish and preheat oven to 350.
Cook ground beef in a large skillet over medium high, and then stir in spaghetti sauce.
To assemble the lasagna, spread a small amount of the meat sauce in the baking dish, then make a single layer of ravioli, half of the spinach, 2 Tbsp of the parmesan, 1 C of the mozzarella, half of the remaining sauce, the rest of the ravioli, the rest of the spinach, 2 Tbsp of the parmesan, and the rest of the sauce.  Cover with foil and bake 40 minutes.  Remove the foil, top with the remaining 2 C mozzarella and the remaining parmesan.  Bake 20 minutes longer or until it's bubbly throughout and the cheese is browned.  Let the lasagna cool for 10 minutes before serving.
Yield: 6-8 servings

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